Vikas Khanna, who has held hands with National Geographic Channel for their new arrangement titled "India's Megakitchen", says the Indian kitchen is yet to be investigated widely.
"The arrangement will discuss the excellence of huge kitchens of India," Khanna told IANS.
He will convey to the fore the difference between the convention and cutting edge kitchens, with an emphasis on scale, volume, innovation and procedure.
Debuting on June 22, the arrangement will be a five-section narrative, which will endeavor to show to the world what a flat out gem Indian kitchens are furthermore the reasons and theories behind their presence.
The show additionally guarantees to take viewers on trips that will give them a direct record of the feeling, anxiety and fun of the individuals behind it all - the weight, accuracy and reason for encouraging the numerous a huge number of individuals once a day. The kitchens included will be of Dharmasthala, Shirdi, Taj Sats, IRCTC and NGO Akshaya Patra.
Khanna's general point is to make "more individuals attempt Indian nourishment", and he has been doing that by means of his New York eatery Junoon.
"The most famous dish at my eatery is Fish Malwan. I add my own particular turn to the dish, and another dish is Noorani Kebab. It's a blend of chicken and sheep. There is additionally a Kerala-enlivened duck dish," included the Amritsar-conceived star gourmet specialist, who has worked with the absolute most persuasive culinary experts of the world, for example, Gordon Ramsay, Bobby Flay, Jean-Georges Vongerichten.
Khanna had a visitor in Hollywood on-screen character Susan Sarandon recently, and he treated her to 'eggplant chaat'.
The 43-year-old adores north-eastern sustenance and accepts that "no one has investigated their cooking so much and very few have expounded on it either".
"It's lovely and its our obligation to convey it to the cutting edge," he said.
His most loved fixing which he deliberately or unknowingly has a tendency to utilize the most while cooking is Star Anise.
Admitting his adoration for the specific zest, he said: "I am one-sided towards its aroma and I think it looks pretty as well."
"The arrangement will discuss the excellence of huge kitchens of India," Khanna told IANS.
He will convey to the fore the difference between the convention and cutting edge kitchens, with an emphasis on scale, volume, innovation and procedure.
Debuting on June 22, the arrangement will be a five-section narrative, which will endeavor to show to the world what a flat out gem Indian kitchens are furthermore the reasons and theories behind their presence.
The show additionally guarantees to take viewers on trips that will give them a direct record of the feeling, anxiety and fun of the individuals behind it all - the weight, accuracy and reason for encouraging the numerous a huge number of individuals once a day. The kitchens included will be of Dharmasthala, Shirdi, Taj Sats, IRCTC and NGO Akshaya Patra.
Khanna's general point is to make "more individuals attempt Indian nourishment", and he has been doing that by means of his New York eatery Junoon.
"The most famous dish at my eatery is Fish Malwan. I add my own particular turn to the dish, and another dish is Noorani Kebab. It's a blend of chicken and sheep. There is additionally a Kerala-enlivened duck dish," included the Amritsar-conceived star gourmet specialist, who has worked with the absolute most persuasive culinary experts of the world, for example, Gordon Ramsay, Bobby Flay, Jean-Georges Vongerichten.
Khanna had a visitor in Hollywood on-screen character Susan Sarandon recently, and he treated her to 'eggplant chaat'.
The 43-year-old adores north-eastern sustenance and accepts that "no one has investigated their cooking so much and very few have expounded on it either".
"It's lovely and its our obligation to convey it to the cutting edge," he said.
His most loved fixing which he deliberately or unknowingly has a tendency to utilize the most while cooking is Star Anise.
Admitting his adoration for the specific zest, he said: "I am one-sided towards its aroma and I think it looks pretty as well."
